Recipe courtesy of Jordan Andino
Chicken Adobo Tacos
- Level: Easy
- Yield: 2 to 4 servings
- Total: 1 hr 5 min (includes cooling and setting times)
- Active: 20 min
Ingredients
Chicken:
1 cup oyster sauce
6 cloves garlic, minced
1/4 cup sriracha
1 tablespoon sesame oil
1 teaspoon ground black pepper
2 pounds bone-in, skin-on chicken thighs
Canola oil, for searing
2 cups white vinegar
1 1/2 cups mushroom soy
Tacos:
2 tablespoons canola oil
1 head bok choy, sliced
Corn tortillas, warmed, for serving
2 cups crumbled chicharrones
Directions
- For the chicken: Combine the oyster sauce, garlic, sriracha, sesame oil and black pepper in a large mixing bowl. Add the chicken, toss to coat and massage the mixture into the chicken.
- Heat a large stockpot over high heat and add some canola oil. Add the chicken mixture to the pot and saute until the chicken is brown, 5 to 8 minutes. Add the vinegar and soy and stir, then bring to a boil. Reduce the heat to medium/low and place the lid on the pot. Cook and simmer for 35 minutes, then cut the heat. Let the chicken rest for 5 minutes, then pull to make tacos (or serve over rice). Reserve 1/2 cup of the adobo sauce for the bok choy.
- For the tacos: Heat the canola oil in a large skillet over medium heat. Saute the bok choy until slightly wilted, about 2 minutes. Add the 1/2 cup reserved adobo sauce and cook for 1 more minute.
- Place some of the pulled chicken onto a warm tortilla and top with some bok choy and crumbled chicharrones. Repeat with the remaining tortillas and filling.